Greek Yogurt Chicken Salad

As demonstrated in the “Pack & Snack” episode of Live It – October 2016
Adapted from

Watch the episode here.

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  • 1 lb chicken breast
  • ¼ cup dried cranberries 
  • 1 stalk celery, diced
  • ¼ cup diced onion
  • ¼ cup sliced or chopped almonds
  • 6 oz plain Greek yogurt
  • ½ tsp garlic powder
  • Salt and pepper to taste


  1. Begin poaching by placing the chicken in a pot in a single layer. Cover with water and bring to a boil, then reduce heat to low, cover and simmer 10–15 minutes or until chicken is opaque and has reached an internal temperature of 165°. Remove chicken from the water and set aside to cool. Shred or dice.
  2. Combine chicken, dried cranberries, celery, onion, almonds, yogurt and garlic powder in a bowl. Stir well to incorporate all ingredients. Season with salt and pepper to taste. 

Note: Poaching is a quick, healthy and delicious way to cook chicken for this recipe. However, feel free to cook the chicken using any method or use leftover chicken.

Nutrition Facts

Amount per serving
Serving size: ½ cup

Calories  164

Total Fat  8 g

Carbohydrate  9 g

Fiber  1.5 g

Protein  14.5 g

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit